Paleo Herbed Turkey Meatloaf

I am still feeling the need for comfort food and I am looking to unload the end of season garden veggies and herbs at the same time. This meal did the trick!

This meatloaf recipe is not only incredibly moist and delicious, but it also has hidden veggies in it to trick your pickiest of eaters! It’s so good, you may want to make a double batch to have leftovers for tomorrow!






1.5 lbs. ground turkey
1 cup shredded zucchini
1/2 onion – minced
3 cloves garlic – minced
1 egg
1/2 cup almond flour (not here for paleo, use bread crumbs)
2 Tbsp. Worcester sauce
3 large springs of fresh herbs (I went with rosemary, thyme, and oregano) – minced
Salt and pepper
1/4 cup ketchup

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients except for the ketchup. Use your hands, it works best! Shape into a log and place in a baking pan. Coat top with ketchup.
3. Bake for 50 to 60 minutes or until done. Remember, ground turkey must be cooked to an internal temperature of 170 degrees.
4. Let sit for 5 minutes before slicing and serving.

Herb Stuffed Pork Tenderloin

I usually let the weekly circular decide what is for dinner, so I got excited when I saw that pork tenderloin was on sale. It will allow me to cook outside on this muggy evening and use fresh herbs from my garden. That’s win/win!

1 lb. pork tenderloin
2 cloves garlic – minced
1/4 cup fresh herbs – chopped (I will be using rosemary, oregano, and thyme)
1 Tbsp. olive oil
Juice of 1/2 a lemon
Salt & pepper to taste

1. Preheat grill to medium heat.
2. While grill is heating, mix garlic and herbs in a small bowl. With a paring knife, pierce the pork in about 20 places, 1 inch deep. Stuff each hole with the herb and garlic mixture.
3. Rub the olive oil and lemon juice on the pork and then generously season with salt and pepper.
4. Grill while turning for approximately 20 minutes or until it reaches an interior temperature of 145 degrees Fahrenheit.
5. Cover with foil and allow to sit for several minutes. Slice thick slices and pour juices over the servings